Blunzen ravioli in Zwickl beer stock

Ingredients

Zwickl beer stock

• 0.25 litre Zwettler “Zwickl”
• 2 pieces of shallots
• 50 g butter, cold
• salt
• pepper

Ravioli dough

• 300 g potatoes, floury
• 100 g flour, coarse
• 2 pcs. egg yolk
• 1 pc. egg white
• 1 tbsp poppy seed oil or other oil
• salt

Filling

• 1 pc. blunzen (black pudding)
• 3 pieces of shallots
• 100 g butter
• majoram, fresh

Preparation

Beer stock

Quarter the shallots, bring to the boil with the beer and reduce by half. Puree with a hand blender, stir in the cold butter flakes and season to taste with salt and pepper.

Ravioli dough

Boil the potatoes, leave to steam well, press through a ricer and then leave to cool. Add the flour, oil and egg yolk, knead into a smooth dough and season with a little salt. Now roll out the dough thinly and cut out rounds, brush the edges with a little beaten egg white. Cut the blunzen into slices, cover every second slice of dough with them, cover with another slice of dough and press the edges down firmly. Cook in boiling salted water. As soon as the ravioli come to the surface, strain. Melt the butter in a pan and sauté the finely chopped shallots. Briefly toss the ravioli, sprinkle with fresh marjoram and serve with the beer stock.